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The Farm at Doe Run: featured cheese at our January “What’s for Dinner” event

The Farm at Doe Run: sharing cheese at our January “What’s for Dinner” event

Thank you to our guest blogger, Lyla Kaplan.

Camphill Village Kimberton Hills is thrilled to have partnered with The Farm at Doe Run our next What’s for Dinner event, set for January 31.

Stacey and Matt in the cheesehouse at the Farm at Doe Run. Behind the glass is the milking area.

Stacey and Matt in the cheesehouse at the Farm at Doe Run. Behind the glass is the milking area.

The Farm at Doe Run’s cheesemaking operation has two unique cheese makers of different backgrounds and skill sets. Sam Kennedy, a Culinary Institute of America graduate, brings several years of restaurant experience and seven years of artisan cheesemaking. Matt Hettlinger, a graduate of the food science program at Ohio State, worked in specialty food and restaurants for several years before spending the last three years at the Farm at Doe Run. The two contrasting styles bring together a team that is committed to producing highest quality, wholesome cheeses with an emphasis on creativity and consistency.

The Farm at Doe Run's cows

The Farm at Doe Run’s cows

The quality of the cheese is extremely high quality due to the wide diversity of plant species on the farm’s pastures. The farm practices rotational grazing of herds of Jersey cows, East Friesian sheep, and Saanen and Nubian dairy goats A 5th generation dairy farmer, Jeff Reburn, and an 11th generation dairy farmer, Dick Hostetter, both work the herds at the Farm at Doe Run. Their cheese Seven Sisters just won first place and Best of Show at the first PA Farm Show this January.

“The inspiration at the farm is to do what is right: for our land, animals, employees, and our cheese. We take great pride in all areas of the farmstead cheese making process from pasture management, herd health, the quality of milk that comes into our creamery, and the pride and quality that our cheesemakers put into making our farmstead cheeses,” says Stacey Gentile, Communications Director.

“We’re not limited by tradition,” says Matt Hetlinger as he works on a new batch of Seven Sisters. “We can play around with things that have been done in the past while being creative and innovative.”

At our What’s for Dinner event, the Farm at Doe Run cheeses will weave through the entire dinner. For our Antipasti, we will be able to enjoy Seven Sisters and Blow Horn, for the salad course, an Aged Bomboloni, for the handmade pasta entrée, either St. Malachi’s or Seven Sisters, and with Hobo Ed’s coffee at dessert, a special “first harvest” release of Blow Horn with Eclat’s cocoa nibs.

separating the curds from the whey - seven sisters

After Matt separates the curds from the whey, the curd goes into molds and is pressed for about 12 hours, allowing the curds to slowly “knit” together to develop the smooth quality found in a hard cheese. The wheels are brined for about 72 hours after pressing. The batch of Seven Sisters we have for What’s for Dinner? has been aged in the cave for is about 5 months.

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